Ultimate Coconut Cake

Alright party people - gather 'round. 

I've got some disclaimers to lay out before we can proceed, but I promise that if despite these warnings you decide to move forward with this cake you will not be sorry.

1. This cake is expensive and there is no way around it. The recipe calls for European butter for parts of it - and you can certainly taste the difference. I used "regular" butter in the other parts of the recipe that didn't specify "European" butter and that was fine, but definitely don't skimp where it tells you not to. All in all, the ingredients cost about $60, so be prepared.

2. It makes a LOT of cake. You could consider halving the recipe, which I considered, but to be honest, there really isn't a point. You'd still be buying a crap-load of ingredients - you might as well do it right. Just make sure you've got a support system to help you devour it because there is nothing scarier than having this cake all to yourself. I certainly would recommend that you have a medial team on standby if you're to attempt consuming this by yourself. 

3. It's time consuming. It's not one of those I've-got-a-hankering-for-cake-imma-whip-me-up-one. There's box mix for that type of craving. While I'm sure the recipe could be put together in one insanely long day, I'd recommend that you split it into two days worth of work. Well, three if you count the recommended day you let it all set up. So that's how I'll divide the recipe - in order of how I did it. 

4. Remember - you can always just order one online. It's pricey, but halfway through I seriously considered it. It is a lot of work. But I'm also glad I stuck with it because I think the literal blood, sweat, and tears gives it such a nice flavor...

Day One:

Today, you will bake off the cake and prepare the filling (because both should be cooled and chilled overnight if you can help it). I also toasted the coconut on Day 1 because the oven was already on``2. This too can be cooled, put in an airtight container, and left at room temperature until you're ready to use it tomorrow. 

For the Coconut Cake:

nonstick cooking spray with flour

1 pound unsalted European-style butter (I used Kerrygold Irish Butter)

3 cups sugar

6 large eggs

4 1/2 cups all-purpose flour

1 1/2 tablespoons baking powder

1/2 teaspoons salt

1 1/2 cups heavy cream

1 1/2 tablespoons pure vanilla extract

1 teaspoon coconut extract

Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray, line bottom with parchment paper, if desired; set aside.

In a bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, 5-6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down the sides of the bowl.

In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with the flour; beat until just combined. 

Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40-45 minutes. Let cool completely on a wire rack before removing cakes from pans. 

Once cooled, wrap in plastic and refrigerate overnight.

For the Coconut Shavings:

2 cups sweetened shredded coconut flakes

Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5-7 minutes; set aside to cool before placing in an airtight container.

For the Filling:

5 cups heavy cream

3 cups sugar

1 pound (4 sticks) unsalted butter

1/4 cup cornstarch

1 teaspoon pure vanilla extract

9 cups shredded sweetened coconut

Place cream, sugar, and butter in medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved.

In a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.

Place coconut into the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.

Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with a paddle attachment. Beat until smooth and creamy, 4-5 minutes.

Day Two:

Today you'll be whipping up some simple syrup, making the greatest cream cheese icing, and putting your cake together!

For the Simple Syrup:

3/4 cup water

3/4 cup sugar

Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool.

Next you'll want to fluff up your coconut filling in a mixer with a paddle attachment. After fluffing, set aside.

Using a serrated knife, trim tops of cakes to make it level; discard trimmings (by discard, I mean nosh on them - you deserve it). Cut each cake into 3 even layers. Place your first layer on your serving plate or on a cake board on a cake turn table if you have one. 

Brush with simple syrup, then spread over 2 cups of filling. Place second layer on top and repeat process with the next four layers and top with last remaining layer. 

Set cake in fridge while making frosting.

For the Frosting:

1 cup (2 sticks) unsalted butter, room temperature

8 ounces cream cheese

1 teaspoon pure vanilla extract

5 cups confectioner's sugar

1 vanilla bean, scraped

Place butter and cream cheese in bowl of an electric mixer fitted with a paddle attachment; beat until creamy.

With mixer on low speed, slowly add the vanilla extract, seeds from vanilla bean, and confectioner's sugar. Continue beating until smooth and creamy, about 3 minutes.

Spread top and sides of cake with frosting, keeping in mind you will not need to use all of the frosting. Press toasted coconut into sides of cake. Chill cake at least 5 hours and up to 5 days.

Slice immediately; bring to room temperature before serving.

Phew. It's as easy as that, folks.

Is there anything more beautiful than a mountain of cream cheese icing?? 

The sides don't have to be perfect because you'll smoosh the coconut shavings over it. I have a turntable, so I was able to smooth out the top of mine and make a swirl pattern, but you can also cover the top with toasted coconut if you want to!

And that's what a slice looks like!

I brought it into work and shared it with about 30 of my closest coworkers haha. This cake is SUPER rich, so you don't need much of it! 

Enjoy!